Preheat your oven to 175°C (350°F) and grease a 9x5 inch loaf pan or line it with parchment paper.
Use a fork to mash the bananas in a large mixing bowl until they're mostly smooth with a few small lumps, filling your kitchen with their sweet aroma.
Add the oil and brown sugar to the mashed bananas and stir well until the mixture is glossy and fragrant.
In a separate bowl, whisk together the flour, oats, baking powder, and salt to ensure even distribution of the leavening and flavor.
Gradually add the dry ingredients to the banana mixture, folding gently with a spatula until just combined—don't overmix to keep the loaf tender.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake in the preheated oven for about 50-60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
If the top browns too quickly, loosely cover it with foil halfway through baking to prevent burning.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice the loaf once cooled, revealing a moist, chewy crumb with pockets of caramelized banana sweetness, ready to serve.
